Preparation

• In a small, deep saucepan, bring the port to a boil over high heat; let it boil rapidly for a few minutes to burn off the alcohol. Lower the heat, add the sugar and water, and simmer, stirring until the sugar dissolves. Remove the pan from the heat.
• 将梨剥离并从底部核心，使茎完好无损。这样做时，将它们添加到糖浆中。（糖浆应覆盖水果。如果没有，请添加更多由等量的水和糖制成的糖浆。）加入肉桂，丁香，豆蔻，橙色和柠檬皮以及胡椒粉。为了使梨在烹饪时保持湿润，请用羊皮纸或奶酪覆盖它们。
• Return the pan to the stove and bring to a gentle simmer. Poach the pears until tender when pierced with a skewer or knife, 15 to 30 minutes. Remove from the heat and let cool in the syrup.
• Just before serving, beat the mascarpone, sugar, and Frangelico with an electric mixer until soft peaks form. Divide among four dessert plates. Arrange the pears on the mascarpone. Taste the poaching liquid and reduce to concentrate the wine flavor if necessary. Drizzle a little of the liquid over the pears and top with the hazelnuts.

Make Ahead Tips

You can cook the pears up to a day ahead. Cover and refrigerate them in their syrup; turn them once for even coloring.